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About CrappieMagnet

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    Sr HotSpotOutdoors.com Family

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  1. Here's what I like to use for BBQ sauce that's really simple to make.Use on beef,poultry and ribs.Yum BBQ Basting Sauce 1/2 cup A.1 Steak Sauce 1/2 cup ketchup 1/2 teaspoon liquid hot pepper seasoning Blend steak sauce,ketchup and hot pepper seasoning.
  2. Try finding some Yo-Zuri Snap Beans.They have em' in silver/black and orange colors.They are a considerably smaller size crankbait than most,but I've taken some pretty big slabs using them.Cast them out just off the deepest weedline and let them freefall.Watch your line for any ticks and set the hook.Sometimes the smaller offerings can also be deadly.Good luck and good fishing!
  3. Good too see your still around Meddy! You been out fishing lately?The walleyes should be hitting hard right now...
  4. My buddy over in Wisconsin shared his rub recipe with me a long time ago and it was deliscious to say the least.The minimum time marinating in the fridge is 24 hours....my suggestion....30 hours.Hope you enjoy it. Turkey Rub 25 bay leaves, crushed 3 1/2 teaspoons dried thyme 3 1/2 teaspoons dried oregano 1 1/2 teaspoons freshly ground pepper 2 teaspoons garlic powder 3 tablespoons Creole seasoning In a small bowl mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for at least 24 hours before frying.If you like garlic...add a bit more with a pinch of salt. Deep fry it like you normally do.I even like this on chicken!
  5. Yeah I've caught a few,Matt...lol Been building cabins up at my buddies campground all summer in NW Wisconsin so I have'nt been around much. Hey MT!How's it going?Long time!We gotta get out! Matt....hope all is well with the new baby! We gotta go chase some slabs somewhere! ....Sure...I email you.
  6. Haven't been on this board in quite sometime! Thought I would say hello to a few of my old time friends on here... Hello to Matt Johnson,Matt Breuer,and the sites owner. Happy fishing guys!
  7. Fish Cakes 2 cups cooked flaking fish(walleye,crappie,bluegill,perch work best) 1 cup cornflake crumbs 1/2 cup sliced green onions 3 eggs,divided 1 tablespoon sherry 1 tablespoon Worcestershire sauce 1 teaspoon sesami oil 1/4 teaspoon salt 1/3 teaspoon pepper 1/2 cup seasoned dry bread crumbs 2 tablespoons vegetable oil In a medium mixing bowl,combine fish,cornflake crumbs,onions,1 egg,the sherry,Worcestershire sauce,sesami oil,salt and pepper.Divide mixture into 6 equal portions.Shape each portion into 1/2-inch thick patties. In a small mixing bowl,lightly beat the remaing 2 eggs.Place bread crumbs in a shallow dish.Dip patties first in eggs and then dredge in crumbs to coat. In a 10-inch skillet,heat vegetable oil over medium heat.Add the patties.Fry for 2-4 minutes,or until golden brown,turning over once.Drain a paper toweled lined plate. Serve with lemon wedges,tarter or cocktail sauce.
  8. I've used pretzels in the past for catfish,but not on panfish.It would probably taste ok. Here's a beer bread recipe that's to die for.**WARNING*** You may as well make 6 loaves...but I guarantee..you will consume the first loaf 15 minutes after it comes out of the oven!Oh...and this goes well slightly toasted,and dapped in peanut butter! Beer Bread: 12 ounces beer,at room temperature 3 cups self rising flour 3 tablespoons sugar Mix flour,sugar and beer Mix till moist.Don't beat the mixture. Put it in a greased loaf pan. Bake at 350 degrees for 1 hour. Right away after it comes out of oven,pour 1 stick of melted butter over the top of bread and remove from loaf pan. and another beer recipe to boot... Panfish Beer bites: 6 wooden skewers (10 inchers) Marinade: 1/4 cup margerine or butter 1 tablespoon olive oil 4 to 5 garlic,crushed 1/4 teaspoon instant minced onion 1/4 teaspoon snipped fresh dill weed 1/4 teaspoon salt 1/8 teaspoon ground pepper 1/2 cup beer 2 lbs. bluegill or crappie fillets,skin removed Soak wooden skewers in water for 1/2 hour.In 1 quart saucepan,combine marinade ingredients.Cook over medium-low heat for 3 to 5 minutes,or until margerine is melted and mixture is hot,stirring occasionally.Remove from heat.Blend in beer.set aside. Cut each fillet lenghtwise into strips.Thread strip onto each skewer,accordian-style.Arrange skewers in single layer in 11x7 inch baking dish.Pour marinade mixture over fish,turning skewers to coat.Cover with plastic wrap.Refrigerate 8 hours or overnight,turning over occasionally. Spray cooking grate with nonstick vegetable spray.Prepare grill for medium direct heat.Drain and discard marinade from fish.Arrange skewers on prepared cooking grate.Grill,covered,for 3 minutes.Turn skewers over.Grill covered,for 2 to 3 minutes longer,or until fish is firm and opaque and just begins to flake.Serve with drawn butter and lemon wedges if you like.
  9. Pop Crackle Crappie 2 pounds crappie fillets 2 cups crushed Rice Krispies 1 cup of beer crushed red pepper to taste salt and pepper to taste Crush Rice Krispies in a sealable plastic bag,then pour crumbs onto a plate or cutting board.Dip fillets in beer and than roll them in the Rice Krispies crumbs.Season to taste with the crushed red pepper and salt and pepper.Fry until golden brown.
  10. Your welcome...Oh...and one more thing....the yeast that's already in the room temperature beer takes care of the "rise". Baking fish is much healthier than fried.Way less Cholestrol!
  11. Self-rising flour is all-purpose flour with added salt and leavening (baking powder) You will notice that recipes that call for self-rising flour do not call for baking powder. Make your own self-rising flour For 1 cup self-rising flour use: 1 cup all-purpose flour 1 1/4 teaspoon baking powder a pinch of salt. I prefer to use self rising flour for this recipe,because of the consistancy.I've tried both ways...and it's a taste preference.You don't let self rising flour"sit" to rise.Only when you use yeast. To each their own...
  12. Sup Rick? You should really call me.Seems the private messaging does'nt work?? Matt has my number... CM
  13. Yep...you guessed it...recipes!!! As we wait for the lakes to freeze over...I thought I would share a few with some FM'ers!These will make you salvate for sure... Panfish Taco's 10-15 small fish fillets,(I use crappie, bluegill,or yellow perch) 1 can spray-on olive oil 1 c. bread crumbs 1 c. milk Garlic powder Salt ½ package Taco Seasoning Mix Package of small, soft, white corn tortillas SAUCE ½ c. mayonnaise ½ c. plain yogurt ¼ c. chopped fresh cilantro 2 tbsp lemon juice ½ package Taco Seasoning Mix 2 tbsp salsa TOPPINGS Chopped tomato Shredded cabbage Preheat oven to 375-degrees. First, prepare the fish. In a medium-sized bowl, combine bread crumbs, garlic powder, ½ of the taco seasoning mix, and salt to taste. Dip individual fillets in milk, and transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet, lined with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with a light coating of olive oil. Place in pre-heated oven for 10 to 15 minutes or until golden brown and slightly crispy. While fish is baking, mix together in a separate bowl, all ingredients for the sauce. Place in refrigerator until fish is ready. When fish is done baking, heat the tortillas in the stove until warm, or microwave for 35 seconds. Assemble tacos by adding 2-3 fillets, shredded cabbage, and add sauce to each tortilla. Top with chopped tomato's. Drool city.... ______________________________ "There are two types of fisherman - those who fish for sport and those who fish for fish." CM
  14. Did'nt know anyone that really paid attention...LOL Just kidding. Thanks Borch I haven't been around here much. CM
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